SEAFOOD SAFETY: FISH BACTERIA

Seafood Safety: How to Handle Fish Bacteria

Alright, we all know the health benefits of eating fish -- but what is the best way to handle fish and seafood in your home?

Seafood Safety: How to Handle Fish BacteriaAlright, we all know the health benefits of eating fish -- but what is the best way to handle fish and seafood in your home?

As soon as you walk through the door, fill a shallow bowl with ice, lay your packaged fish on top, cover with plastic wrap, and place it in the back of the fridge, where it's coldest. Change the ice as it melts and cook the fish within 2 days.

If the fish is frozen, thaw it on a plate in the refrigerator for 12 to 24 hours, never at room temperature. If you're in a hurry, place it in an airtight bag and immerse in a bowl of cold water for an hour.

Scrub your hands thoroughly with hot, soapy water before and after handling raw seafood. Don't let raw fish or juices touch other food; don't reuse plates, utensils, or cutting boards that have touched raw seafood without washing; and don't put cooked foods on a plate that once held raw fish.

Rinse fish after removing its packaging and pat dry with a paper towel.

Marinate seafood in the fridge only. Never use leftover marinade as a sauce, because it contains raw juices that may harbor bacteria.